Chinese Chive Pancakes
Make Ahead Tip: Prepare dough through Step 3 up to 4 hours ahead. Wrap cooled pancakes airtight and freeze for up to 1 month. Reheat (without defrosting) in a 350°F oven.
Equipment: 14-inch flat-bottomed carbon-steel wok
Chinese chives taste like a cross between a leek and a ramp with a garlicky edge. Trim the white stem end before using. Look for them during the spring in summer at farmers' markets and year-round in Asian markets. They can be used interchangeably with flowering garlic chives, yellow chives and “plain” garden chives.
If you don't have a food processor, combine flour and sugar in a bowl and stir in 2/3 cup boiling water. After stirring in boiling water, add a little cold water (1/4 to 1/3 cup) until a dough is formed and pulls away from the sides of bowl as you stir.
1 1/2 starch, 1 fat